I know that Yummy Healthy Fudgy Chunky Chocolate Brownies is a mouthful. And perhaps, that healthy and brownies don’t always go together.
My kids LOVE brownies, my husband loves brownies with a big glass of milk, and from time to time I crave chocolate. This recipe was a huge winner with my family and I am sure it will be with yours as well. Where does the healthy come from? You’ll have to keep reading to find out!
Who doesn’t!? I mean don’t you love mixing the batter with a big wooden spoon, with your kid’s waiting impatiently to be the first to stick their fingers in the mixing bowl! Their big eyes craving to just get a taste. And you know the kids try to steal a nibble or two when you are not looking!
Brownies are just a simple yet amazing dessert that will never get old in any household. It is the go to dessert when your kid’s are having their friends over, and of course you have to provide a yummy treat for those late night movies!
I received a copy of The “Truly Healthy Cook Book” by Tina Ruggiero. Among the many delicious recipes, I was surprised how delicious the Yummy Chunky Chocolate Brownies were in spite of having a little secret ingredient: prunes!
I was immediately drawn to the recipe because “bathroom issues” are not foreign in our household. Since my middle son was born, the poor boy has had them. When he was a baby, I would give him prunes… but as he grew a little older he decided “prunes-no-more” (unlike the rest of us that still loves them!).
The book’s recipe uses dark chocolate chunks and walnuts (of course optional). Both of which have their own exceptional dietary value. I did omit the walnuts today because I needed to bring the brownies to a bake sale and well, just in case other kids had nut allergies… I left them out.
Dark chocolate has actually been proven to help protect your heart, lower blood pressure, and and reduce LDL (the bad cholesterol)… so more power to chocolate, right? The walnuts give you a healthy does of much needed omega-3 fatty acids along with Vitamin E. Both of which are needed dietary supplements.
And in this recipe you’ll find prune puree. It’s easy to make the puree at home by soaking the prunes and putting them in a food processor or you can buy the puree in the baby food section. Since we always have a big bag of this antioxidant rich food in the house, I soak them in warm water and puree them myself.
The prunes don’t alter the taste of the brownies at all and they replace the loads of butter you’d find in traditional recipes. Win-win! You will get an amazing taste along with all the nutrition you need….all this coming from a brownie!
While I did edit the cookbook’s recipe a bit to use my preferred ingredients (I like coconut sugar and whole wheat pastry flour), I have to say that the other recipes in the book are brilliantly made over healthy as well.
Yummy Chunky Chocolate Brownies
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 16 pieces 1x
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour (I used whole wheat baking flour)
- 1 cup sugar (I used coconut sugar)
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 eggs, lightly beaten
- 1/4 cup prune puree*
- 5 oz dark chocolate, roughly chopped
- 1/2 cup toasted walnuts, roughly chopped (optional)
- Preheat oven to 350 degrees F/150 degrees C
- Line an 8 x 8-inch baking tray with greased parchment paper or foil, a 2-inch overhang.
- Combine the cocoa, flour, sugar and salt in a bowl. Whisk to blend.
- In another bowl, whisk the butter, eggs and prune puree together. Add the dry ingredients and stir just to combine. Do not over mix.
- Fold in the dark chocolate chunks and walnuts (optional).
- Spread into the prepared pan. Bake for 45 minutes, or until set (I checked at minute 35 because I like them more “fudgy”).
- Use the parchment or foil to remove the brownies to a cooling rack. Cool before cutting into sixteen 2 x 2-inch brownies.
My go to grain free brownie can be found at Bravo For Paleo.
To make prune puree: soak 1/3 cup dried plums (prunes) in a bowl with boiling water. Let them soak for ten minutes or so until they regain their moisture. Place moist prunes in a small food processor or blender and puree until smooth. You might have to add a teaspoon or so of water to get it going, but the consistency is like apple sauce.
You may substitute apple sauce if you don’t have prune puree.
Disclosure: I was not compensated to write this post. I did receive a complimentary copy of the book, and all opinions are my own. This post contains affiliate links.